Ingredients with Measurements:
- 1 package of rice paper wrappers
- 1 pound of ground pork
- 1/2 cup of jicama, julienned
- 1/2 cup of carrots, julienned
- 1/2 cup of bean sprouts
- 1/2 cup of dried shrimp, soaked and chopped
- 1/4 cup of scallions, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of mint leaves, chopped
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of black pepper
Special equipment needed:
- Large bowl of warm water for soaking rice paper wrappers
- Non-stick pan for cooking the filling
Step-by-step instructions:
1. In a large bowl, mix together ground pork, jicama, carrots, bean sprouts, dried shrimp, scallions, cilantro, mint leaves, fish sauce, sugar, vegetable oil, and black pepper.
2. Heat a non-stick pan over medium-high heat. Add the pork mixture and cook until the pork is no longer pink, about 8-10 minutes. Set aside to cool.
3. Fill a large bowl with warm water. Dip one rice paper wrapper into the water and let it soak for about 10 seconds, or until it becomes pliable.
4. Place the soaked rice paper wrapper on a clean, flat surface. Add a spoonful of the pork mixture onto the bottom third of the wrapper.
5. Fold the sides of the wrapper over the filling, then roll the wrapper tightly from the bottom up, making sure to tuck in the sides as you go.
6. Repeat with the remaining rice paper wrappers and filling.
7. Serve the Bo Bia immediately with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
Non-stick pan over medium-high heat
Serving size:
Makes 12-15 Bo Bia rolls
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 11g
Protein: 8g
Sodium: 400mg
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork
- Shredded cabbage can be substituted for jicama
- Shredded daikon can be substituted for carrots
- Chopped peanuts can be substituted for dried shrimp
Variations:
- Add sliced avocado or cucumber for extra crunch
- Use tofu instead of meat for a vegetarian version
- Add a tablespoon of hoisin sauce to the filling for a sweeter taste
Tips and tricks:
- Make sure to soak the rice paper wrappers in warm water until they become pliable, but not too soft, or they will tear when rolling.
- Use a non-stick pan to cook the filling to prevent sticking and burning.
- Serve the Bo Bia immediately after rolling to prevent the rice paper from becoming soggy.
Storage instructions:
Bo Bia can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Bo Bia can be reheated in the microwave or oven until heated through.
Presentation ideas:
Arrange the Bo Bia rolls on a platter and garnish with fresh herbs and sliced vegetables.
Garnishes:
Fresh herbs, sliced vegetables, chopped peanuts, and dipping sauce.
Pairings:
Bo Bia pairs well with a variety of dipping sauces, such as sweet chili sauce, peanut sauce, or hoisin sauce.
Suggested side dishes:
Serve Bo Bia with a side of steamed rice or a fresh salad.
Troubleshooting advice:
If the rice paper wrappers tear while rolling, try soaking them for a shorter amount of time or using a fresh wrapper.
Food safety advice:
Make sure to cook the filling to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bo Bia is a popular Vietnamese street food that originated in Southern Vietnam. It is typically filled with a variety of vegetables and meat, and is often served with a sweet and savory dipping sauce.
Flavor profiles:
Bo Bia has a fresh and crunchy texture, with a savory and slightly sweet filling.
Serving suggestions:
Bo Bia can be served as an appetizer or a light meal.
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Region: Vietnamese